– 2 cups cooked, shredded chicken (rotisserie works well) – 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend) – ½ cup salsa or taco sauce – 1 teaspoon chili powder – ½ teaspoon cumin – 6 large flour tortillas – Olive oil or cooking spray for brushing – Optional: sour cream, guacamole, or chopped cilantro for serving
1
Preheat oven to 425°F. Line a baking sheet with parchment paper or foil. Lightly grease for an extra crisp finish.
2
In a bowl, mix shredded chicken, cheese, salsa, chili powder, and cumin until evenly combined.
3
Place filling on one half of each tortilla, fold over, and press down gently. Repeat with remaining tortillas and filling.
4
Lay folded quesadillas on the baking sheet. Brush tops lightly with olive oil or spray with cooking spray for a golden finish.
5
Bake for 10–12 minutes, flipping once halfway through, until quesadillas are golden and the cheese is melted.
6
Cool slightly, then cut into wedges. Serve with sour cream, guacamole, or your favorite dip.